One 10-ounce package frozen chopped spinach
4 medium sun-dried tomatoes
½ ounce Parmesan cheese (3 tablespoons grated)
¼ cup lightly packed fresh basil leaves
3 ounces soft goat cheese (chèvre)
1 large egg white
¼ teaspoon salt
½ teaspoon freshly ground black pepper
4 thin-cut skinless boneless chicken breasts (about 5 ounces each)
1 tablespoon olive oil
¼ cup low-sodium chicken broth
Preheat the oven to 400F
Thaw the spinach in the microwave or on the stove as per the directions on the package, then place it in a strainer and squeeze out as much liquid as possible, discarding the liquid.
Chop the sun-dried tomatoes, grate the cheese, and chop the basil, and place them in a medium bowl with 2/3 cup of the spinach, the goat cheese, egg white, 1/8 teaspoon of the salt, and ¼ teaspoon of the pepper. Stir with a fork until well incorporated.
Spread 3 tablespoons of the filling on the top half of each chicken breast, roll up, and secure with 2 toothpicks. Sprinkle the chicken rolls with the remaining 1/8 teaspoon salt and ¼ teaspoon pepper.
Heat the oil in a large ovenproof skillet with a cover over medium-high heat. Brown the chicken rolls until golden, 2 minutes per side. Pour the chicken broth over the rolls, cover, and transfer the skillet to the oven. Bake until the chicken is cooked through, 12 to 14 minutes. Serve drizzled with the liquid from the skillet.
Makes 4 servings
Serving size: 1 roll-up
Calories 300; Total Fat 13g (Sat Fat 5g, Mono Fat 4.9g, Poly Fat 1.2g); Protein 39g; Carb 6g; Fiber 2g; Cholesterol 105mg; Sodium 500mg
Excellent Source of: Folate, Magnesium, Manganese, Niacin, Pantothenic Acid, Phosphorus, Potassium, Protein, Riboflavin, Selenium, Vitamin A, Vitamin B6, Vitamin K
Good Source of: Calcium, Copper, Iron, Thiamin, Vitamin C, Zinc
Copyright 2016 Ellie Krieger All rights reserved